Vegan Bratwurst with Peppers and Onions

Total time40 min

Prep time10 min

Cook time30 min

4.8

(22)

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Ingredients

4 servings

4 bratwurst links (about 1 ¼ lb total)
Chef's tip
Use 1:1; grill or pan-cook per package directions.
2 tbsp neutral oil (such as canola or vegetable oil)
1 large yellow onion, halved and sliced ¼-inch thick
1 red bell pepper, seeded and sliced ¼-inch thick
1 green bell pepper, seeded and sliced ¼-inch thick
½ tsp salt
¼ tsp black pepper
¾ cup lager or pilsner beer
Ingredient note
Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
1 tbsp whole-grain mustard
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

4 hoagie rolls or bratwurst buns, for serving (optional)
Can be omitted
bratwurst buns
additional whole-grain mustard, for serving (optional)

Instructions

1
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bratwurst links and sear, turning occasionally with tongs, until deeply browned on all sides, about 6–8 minutes total. Transfer the sausages to a plate and set aside — they will finish cooking in the sauce.
2
Reduce the heat to medium. Add the onion to the same skillet and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.

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